Blackbird Pie

Ingredients

blackbirds

crumb of a French roll

milk

1 1/2 ounces of butter

1 chopped shalot

parsley

pepper

salt

nutmeg

yolks of 2 small eggs

4 hard-boiled yolks of eggs

fried collops of rump steak

gravy

puff paste

Instructions

Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with the butter, shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of the small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add the hard-boiled yolks, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.